Chicken schnitzel in apple and sage cream

Ingredients for 2 servings:

• 400 g potatoes, peeled and weighed
• 2 tbsp clarified butter
• salt and pepper
• 2 chicken breast fillets, approx. 160 g each
• 60 g onion(s), cut into wedges
• 120 ml white wine
• 2 tbsp sage leaves, dried
• 2 apples, approx. 300 g
• 160 ml cream
• 1 tsp chicken broth powder
• some sauce thickener, lighter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick preparation

Cut the potatoes into wedges and cook for about 8-10 minutes until half cooked. Score the chicken breast fillets along the thicker side, open them up, and pound them slightly. Peel the apples, core them, and slice them. Fry the potatoes in a pan with 1 tablespoon of clarified butter for about 5 minutes, until cooked through. Season lightly. Season the chicken escalopes with salt and pepper and fry in a larger pan in the clarified butter for 2 minutes, then remove. Lightly fry the onions in the frying fat. Add the apple slices and sage. Deglaze with white wine and cream and season with chicken stock powder. Add the chicken escalopes and simmer for 2-3 minutes. Arrange the cooked potatoes and escalopes on 2 plates. Thicken the sauce with a little sauce thickener and pour over the escalopes. Tip: If you have fresh sage leaves, you can use slightly less than the dried leaves.